Knowde Enhanced TDS
Identification & Functionality
- Chemical Family
- Ingredient Name
- Animal Feed & Nutrition Functions
- Food Ingredients Functions
- Plastics & Elastomers Functions
- Ingredients
- Distilled Monoglycerides, Margarine
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Product Highlights
MASEMUL® Emulsifiers are:
- PHO-free (Partially Hydrogenated Oil) and non-GMO are derived from sustainable palm oil grown within Musim Mas plantations.
- All products are HALAL and KOSHER certified.
Applications & Uses
- Applications
- Food & Nutrition Applications
- Plastics & Elastomers End Uses
- Recommended Uses & Known Applications
- 0.1-1% basis total wt - Full fat Margarine & Spreads
- 0.1-1.0% basis total wt - Coffee Whiteners, Powder & Liquid
- 0.25-0.75% basis total wt - Puddings/ Snack Dips
- 0.3-0.8% basis on total wt - Processed Potatoes
- 0.5% basis total wt - Cream Liquors
- 0.5-1.0% basis dry wt - Pasta/Noodles
- 0.5-1.0% basis total wt - Imitation Sour Cream and Dip
- 0.5-1.0% basis total wt - Whipped Toppings, Liquid and Powder
- 0.5-3.0% basis total wt - Imitation Cheeses
- 1.0-2.5% basis total wt - Peanut Butter
- as required - Extruded starch & cereal products
- as required - Compound Coatings
- as required - Ice Cream/Ice Milk/Mellorine/ Soft Serve
- as required - Pet Foods
- Application & Functionality
Shortening/ High-ratio Cake Shortening/ High-ratio Cake Margarine
- Facilitates emulsification.
Cream Liquors
- Stabilizes alcoholic dairy emulsions.
Protein Shakes / Drinks
- Emulsifies, imparts body and smooth mouthfeel.
Compound Coatings
- Enhances fat crystallization. Improves dispersion in compound coatings.
Liquorice
- Improves flavor release. Reduces stickiness and improves lubricity
Peanut Butter
- Influences fat crystallization and improves stability.
- Improves stability, reduces stickiness, increases flavor retention and inhibits syneresis.
- Inhibits oil separation
Coffee Whiteners, Powder & Liquid
- Aids fat dispersion. Creates stable emulsion.
Imitation Sour Cream and Dip
- Improves texture and water holding capacity.
Infant Formulas
- Provides emulsification and enhances body.
Vegetable Whipped Topping
- Imparts good aeration, texture, overrun, stability, and improves mouthfeel.
Full fat Margarine & Spreads
- Facilitates margarine spread emulsification
- Prevents moisture loss, improves emulsion stability
- Provides anti-spattering properties, facilitates emulsification, reduces staling
Extruded Cereals & Chips
- Improves textural properties. Prevents sticking.
Extruded Starch & Cereal Products
- Processing aid. Improves quality and crispiness.
- Reduces sticking during processing
Pet Foods
- Extrusion aid. Maintains moisture and softness.
Processed Cheese
- Improves mouth feel. Reduces syneresis.
Seasonings / Sauces / Mayonnaise
- Facilitates emulsification. Improves dispersion, stability and texture.
Pasta/Noodles
- Improves freeze-thaw stability
Ice Cream/Ice Milk/Mellorine/ Soft Serve
- Improves dispersion and stability to freeze thawing
Puddings/ Snack Dips
- CFR 172.846 Helps create emulsion, improves dispersion, stability and texture
Imitation Cheeses
- Improves mouthfeel, stability
Processed Potatoes
- Improves water holding, palatability, and steam stability
- Improves texture and prevents sticking
Properties
- Appearance
- Beads
- Microbiological Values
- Periodic Testing Parameter
- Specifications
- Heavy Metals
| Value | Units | Test Method / Conditions | |
| Coliforms (in 1g) | Absent | — | — |
| Salmonella (in 25g) | Absent | — | — |
| Total Plate Count | max. 5000 | /g | — |
| Yeast and Molds Count | max. 100 | /g | — |
| Value | Units | Test Method / Conditions | |
| Melting Point | about 63 | °C | — |
| Value | Units | Test Method / Conditions | |
| Acid Value | max. 3 | mg KOH/g | — |
| Free Glycerol | max. 1 | % | — |
| Iodine Value | max. 2 | gI2/100g | — |
| Total Monoesters | min. 95 | % | — |
| Value | Units | Test Method / Conditions | |
| Arsenic Content | max. 3 | ppm | — |
| Cadmium Content | max. 1 | ppm | — |
| Heavy Metals (as Pb) | max. 10 | ppm | — |
| Lead Content | max. 2 | ppm | — |
| Mercury Content | max. 1 | ppm | — |
Regulatory & Compliance
- Certifications & Compliance
Safety & Health
- Safety, Quality & Sustainability
Musim Mas manufacturing facilities are certified to high international standards of quality and safety to Food Safety System Certification (FSSC 2000). This certification is aligned with the Food Global Safety Initiative (GFSI) guidance, and is recognized by leading international retailers and food manufacturers. Musim Mas facilities are also fully compliant to ISO 9001, the internationally recognized standard for quality management system.
Sustainable palm oil is used to produce MASEMUL®, and it is certified against internationally recognized standards of the Roundtable on Sustainable Palm Oil (RSPO) and verified by the Palm Oil Innovation Group (POIG). POIG focuses on environmental responsibilities, partnership with community, corporation and product integrity, finally creating and promoting innovation within palm oil industry.
Packaging & Availability
- Packaging Type